Shrimp and Chicken Fried Rice

• servings: 5 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

1 ½ lbs. boneless skinless chicken breast, cubed

2 Tbsp. coconut aminos

pinch of ground ginger

1 lb. shrimp, peeled and deveined, patted dry

1 Tbsp. coconut aminos

pinch of garlic powder

1 Tbsp. olive oil

2 cups uncooked boxed white Minute Rice (184g)

2 cups water

10 oz. frozen cauliflower rice, cooked and drained

2 cloves garlic, minced

1 red bell pepper, chopped

1 cup carrots, chopped

1 cup frozen green peas

1/4 cup coconut aminos

2 large eggs

2 Tbsp. coconut aminos

3 green onions, chopped

salt and black pepper, to taste

Directions

Chop the chicken into bite-size pieces and place in a bowl. Top with coconut aminos and ginger and mix to combine. In a separate bowl, add the shrimp and top with coconut aminos and garlic powder. Let both marinate while you cook the rice in the microwave.

In a microwaveable bowl, add the dry rice and water and cook for 12 minutes (or according to the package instructions). Remove and place in the refrigerator right away until ready to add. Cook the cauliflower rice according to the package instructions and drain any excess liquid.

Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and spread into an even layer in the pan. Let the chicken cook, untouched, for 4-5 minutes to cook and brown on one side. Flip and cook an additional 3-4 minutes until the chicken is cooked through. Remove from the pan and set aside.

Add the raw shrimp to the same pan and cook for 2-3 minutes on each side until the shrimp is cooked through, pink, and no longer translucent. Set aside with the cooked chicken.

To the same pan, add the garlic, bell peppers, carrots and frozen peas. Saute for 5 minutes to brown and then add the coconut aminos to the pan. Without lowering the heat, let this boil and simmer for 3-4 minutes.

Using a spatula push the vegetable mixture to the outer edges of the pan. Directly to the liquid in the center of the pan, crack the two eggs in and begin to stir and scramble. Mix to cook the eggs in the hot liquid, similar to dropping an egg in soup. You're scrambling the egg directly in the liquid. As it begins to cook, start to combine it into the vegetable mixture until fully combined and cooked through.

Add the rice, cauliflower rice and the remaining 2 Tbsp. of coconut aminos to the pan and mix to combine. I like to let the rice burn on the bottom a little before mixing for crispy rice pieces. Mix and cook for an additional 5 minutes to heat the rice and burn the bottom some.

Return the cooked chicken and shrimp to the pan and stir to mix into the rice. Let the rice cook until the chicken and shrimp are warm and ready to enjoy.

Top with green onions and desired toppings.

Nutrition

• Serving Size: 425 g
• Calories: 452 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Cholesterol: 231 mg
• Sodium: 998 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 48 g